Tag Archives: ranch dressing

A Tale of Two Vegan Ranch Dressings

We haven’t purchased dressing from a store since my discovery of flavored balsamic dressings years ago, but ranch was always hard to substitute for dips and faux chicken tenders.¬†Ranch dressing to dip well just about any and everything in from french fries to carrot sticks has become an American obsession and being vegan-ish doesn’t make me long any less for a dressing for this same purpose!

For a long while I searched high and low for a store-bought veg ranch dressing that I could embrace and love a la Hidden Valley Ranch. Alas, I’m not willing to put up with high fructose corn syrup OR things with faces in my dressing anymore, so to the Internet I went. I have tried many shorter order ingredient lists to make vegan ranch dressing and they are okay [the second recipe is the best small ingredient list dressing I have found for ranch], but this first recipe, tastes like REAL ranch dressing. Drip some veggies in it or serve over a salad. Keeps for about a week in the fridge.

  • 1 C soy Greek-style yogurt
  • 1 C vegenaise
  • 1 C almond milk, unsweetened [plus 2 tsp white or apple cider vinegar]
  • 1/3 C vegan sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 heaping T freshly ground black pepper
  • 1 tsp kosher salt
  • 1 T white vinegar [apple cider vingar will work in a pinch too]
  • 1 T lemon juice
  • 3 T fresh parsley, finely chopped

Directions:

  • To make “buttermilk” mix almond milk with 2 tsp of vinegar until frothy, set aside for up to 5 minutes to develop buttermilk consistency.
  • Mix the soy yogurt, vegenaise, almond “buttermilk” and vegan sour cream together in a large bowl.
  • Stir in the garlic and onion powders and pepper, then add the salt, vinegar, lemon juice and parsley and stir until just combined.¬†
  • Cover and refrigerate until needed, up to a week.
  • Veganized from a Food Republic recipe.

ranchdressing_recipe

In a hurry? Try this recipe instead. Not quite as rich like regular ranch dressing but makes for a good schmear on a burger, sandwich, and dipping sauce.

  • 1 C vegenaise
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 2 tsp parsley, chopped fresh or 1 tsp dry
  • 1/2 C unsweetened soymilk or almond milk
  • salt to taste

Directions:

  • Whisk all ingredients together and chill before serving. Add a little more nondairy milk if you need to thin dressing.